Tag Archive for: food

How to cook Bamia (Lebanese Okra Stew)

Bamia, also known as okra stew, is one of the most delicious dishes in Lebanon and the entire Middle East. Expert chefs in Lebanon use duh, garlic, tomatoes, onions, pomegranate molasses, and meat to make Bamia.

The procedure requires you to cook all ingredients together in the meat broth. The purpose is to create a stew that turns into a thick and luscious dish. You can use beef, veal, or lamb. However, chicken is another option for you to use your creative skills. Today’s article will give you instructions to make Bamia. Read on!


  • Cut 500 grams of meat into medium pieces
  • 800 grams of fresh or frozen okra
  • One onion
  • Three tablespoons of vegetable oil
  • Five tablespoons of tomato paste
  • Eight cloves garlic
  • 1 ½ tablespoon of pomegranate molasses
  • 1 ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • Fifteen cups of water


  1. Dice the onions and ensure they are finely chopped
  2. Add diced or chopped onions to the stock pot
  3. Now, add vegetable oil and half a teaspoon of salt
  4. Cook the mixture for 2-5 minutes
  5. Wash the meat pieces and set them aside for a few minutes
  6. Next, season the meat pieces with half a teaspoon of salt and black pepper
  7. Add washed meat pieces to the pot and brown them for about five minutes
  8. Add tomato paste to the meat and continue cooking for 5-7 minutes
  9. Next, add okra or frozen okra to the pot with the chopped garlic
  10. Now, add half a teaspoon of salt and some pomegranate molasses
  11. Add ten cups of water to the pot and mix everything
  12. Cook again for 30-35 minutes
  13. Check the okra and meat tenderness
  14. Add more water if they are firm
  15. Cook for another 20 minutes to make the meat and okra tenderer
  16. Recheck the softness and adjust the taste with seasonings
  17. Turn off the heat and serve the delicious Bamia to your family

How to make Maamoul – Sweet Stuffed Cookies

Maamoul is delicious cookies and one of the most delicious recipes in the Middle East, particularly in Lebanon. Maamoul is scrumptious and will melt in your mouth, satisfying your taste buds.

Expert chefs use dates to sweeten these cookies, making them a healthy choice for everyone because it contains less sugar. People eat Maamoul on special occasions, such as Christmas, Eid, and Winter Holidays.


  • To make the dough, you will need
    • ½ cup of butter or ghee
    • ¼ cup of olive oil
    • 2 ½ cups of flour
    • Two tablespoons of sugar
    • Three tablespoons of milk
    • Two tablespoons of rose water
  • For date filling, you will need
    • 2/3 pounds of dates


  1. Preheat the oven to 350 degrees Fahrenheit
  2. Melt the ghee or butter
  3. Add some sugar and oil and mix together
  4. Use a large bowl to mix the sugar and ghee mixture with flour
  5. Add rose water to the bowl and mix it again
  6. Add one tablespoon of milk to the mixture and knead it
  7. Ensure you have a pliable dough
  8. Set aside the dough for 30 minutes
  9. Roll out 30-35 portions of the dough into balls
  10. Process the dates in the food processor or blender to make a smooth mass
  11. Divide the mass into 30-35 portions and make softballs
  12. Take the dough ball and flatten it
  13. Hold the ball in the center of your hand and cup it
  14. Now, place the date ball in the center
  15. Ensure the dough edges are together
  16. Next, pinch the dough to seal it well
  17. Now, flatten the dough and press it into a disc
  18. Place the cookies on a large baking sheet
  19. Bake for 20 minutes and ensure the cookies are not overbaked
  20. Cool the baked cookies and serve

How to make Waraa Einab – Lebanese Vine Leaves

How to make Waraa Einab

Waraa Einab, also known as Lebanese Stuffed Grape Leaves, is one of the best dishes in the Middle East. Millions of people across Lebanon and other countries in the Middle East love to make and eat Waraa Einab.

In addition to the grape leaves, you can use meat and rice or veggies and rice to make Waraa Einab. Today’s article will give you the ingredients list and step-by-step instructions to make Waraa Einab at home. Read on!


  • At least 50 fresh grape leaves
  • ½ pound of ground lamb or beef
  • ¾ cup of long grain rice
  • One chopped and skinned tomato
  • One finely chopped onion
  • Four tablespoons of finely chopped parsley
  • Four tablespoons of finely chopped celery leaves
  • 2 ½ tablespoons of tomato paste
  • Two sliced tomatoes
  • Two slivered garlic cloves
  • One lemon



  1. Wash vine leaves
  2. Put the leaves in a large bowl and add some boiling water
  3. Ensure the water penetrates the layers
  4. Let the leaves for 20 minutes to soak in water
  5. Mix meat and rice in a large bowl
  6. Add chopped onion, tomato, celery, parsley, pepper, and salt to the bowl
  7. Mix these ingredients with rice and meat
  8. Next, add two tablespoons of tomato paste for flavor
  9. Place one leaf vein side up and a heaping tablespoon of filling near the stem
  10. Use your hands to fold the stem over the filling
  11. Ensure both sides fold toward the middle
  12. Squeeze the roll in your hand’s palm
  13. Use a layer of tomato slices to line the large saucepan
  14. Sprinkle with lemon juice and add ½ cup of water
  15. Place a small place over the rolled leaves and cover with a lid
  16. Cook on a gentle heat for 60 to 120 minutes
  17. Make sure the rolls are tender and crispy
  18. Add the dish to the plate and serve hot to your family or friends

How to make Kibbeh Nayyeh

Kibbeh Nayyeh Recipe

Kibbeh Nayyeh, also known as Lebanese raw meat Kibbeh, is one of the most widely cooked dishes enjoyed by millions of locals and thousands of tourists visiting Lebanon. It is one of Lebanon’s oldest and most iconic dishes and a staple item for family lunches, especially on weekends.

The aroma and taste of olive oil and the crunchiness of white onions further improve the delightfulness of Kibbeh Nayyeh. Making Kibbeh Nayyeh is easy without requiring you to make efforts. So, without further ado, let us give you this recipe to make and enjoy with your family. Read on!


  • One kilogram of raw meat, such as beef, veal, or lamb
  • 600 grams of refined bulgur wheat
  • One medium onion – make sure you chop it into quarters
  • One teaspoon of allspice
  • One teaspoon of spices
  • ½ teaspoon of white pepper
  • ½ teaspoon of ground nutmeg
  • One tablespoon of salt
  • Water as needed


  1. Use water to soak the Bulgar wheat for 50 to 60 minutes
  2. Make sure the Bulgar wheat is soft and tender
  3. Drain the water to get the sot wheat
  4. Divide or separate the meat into three batches
  5. Ground the two batches into the food processor and place them in the bowl
  6. Add the third batch to the food pressor with spices and onion
  7. Add this mixture to the ground meat
  8. Add the Bulgar wheat to the meat
  9. Use your hands to knead the mixture to ensure everything goes smoothly
  10. Use some cold water in the bowl to mix again
  11. Make a large ball after you have combined everything
  12. Move the large ball to the serving dish and pat it down
  13. Cover the entire dish and use a fork to create lines across the Kibbeh
  14. Use olive oil for drizzle and greens or mint for decoration
  15. Serve the delicious Kibbeh Nayyeh to your family and friends




How to make Meghli

How to make Meghli

Meghli is one of the delicious Lebanese desserts cooked or made across the country and served on various occasions, including the celebration of new childbirth, Ramadan, Eid, and Christmas.

It is a cinnamon-spiced rice pudding served in individual bowls. Most people top it with shredded coconut, almonds, walnuts, and other nuts. So, not only is Meghli delicious, but it also offers a wide range of health benefits.

For example, cinnamon has excellent anti-fungal, anti-bacterial, and anti-viral properties. Meghli supports your gut health and manages your blood pressure. It is also beneficial for your brain’s health, thanks to the variety of nuts. Here is how you can make Meghli at home. Read on!


  • ½ cup of rice flour
  • ¾ cup of granulated sugar
  • One tablespoon of Caraway
  • Four cups of water
  • One tablespoon of ground cinnamon
  • Pine nuts
  • Shredded coconut
  • Crushed pistachio
  • Sliced almonds


  1. Use a medium-sized pot to combine all dry ingredients
  2. Add water to the pot and whisk for a few minutes
  3. Make sure the water has a room temperature – You can use cold water
  4. Place the pot on the stove and set the heat to medium temperature
  5. Boil the ingredients for five to seven minutes
  6. Continue whisking to prevent the flour from clumping
  7. Lower the heat after the pudding starts to boil
  8. Whisk the mixture for 20 minutes more to thicken the pudding
  9. Ensure the pudding has a perfect consistency
  10. Add hot pudding into four to five individual bowls
  11. Use different nuts to top the pudding – Use your creativity
  12. Set aside the pudding for a few minutes to thicken
  13. Leave it for a few minutes to cool down
  14. Place the bowls in the fridge for four to five hours
  15. Serve Meghli to your family and friends


How to make Batata Harra – Lebanese Spicy Potato’s

Batata Harra Recipe

Batata Harra is a healthy, delicious, and popular dish Lebanese dish. It is also known as Lebanese Spicy Potatoes and has healthy ingredients, such as roasted potato chunks, garlic, chili pepper, lemon juice, and cilantro.

Not only is Batata Harra an excellent appetizer and side, but it is also gluten-free, dairy-free, and 100% vegan. Today’s article will give you a list of ingredients and step-by-step instructions to make Batata Harra at home. Read on!


  • 900 grams or two pounds of potatoes
    • Peel the potatoes and dice them into 3/4-inch cubes
  • Two tablespoons of olive oil
  • ½ teaspoon of salt
  • ¼ teaspoon of ground pepper
  • To make Cilantro Sauce, you will need:
    • Four minced or crushed garlic cloves
    • Two tablespoons of olive oil
    • One teaspoon of paprika
    • ½ teaspoon of red chili flakes
    • ½ lemon
    • One bunch of fresh cilantro leaves


  1. Preheat the over to 200 degrees Celsius or 400 degrees Fahrenheit
  2. Use a baking sheet to organize the potatoes
  3. Drizzle potatoes with olive oil and use pepper and salt for seasoning
  4. Roast the potatoes placed on the sheet in the oven for 40 minutes
  5. Flip them halfway through to ensure the potatoes have enough crispiness

You can also make Batata Harra using a frying method, a much easier and straightforward cooking method. Here are the steps you need to follow to make Batata Harra via this technique.

  1. Wash potatoes and dry them before frying
  2. Add some oil to the large pot or pan
  3. Heat the oil at 350 degrees Fahrenheit or 180 degrees Celsius
  4. Once heated, add potatoes to the oil
  5. Fry potatoes for at least 15-20 minutes to achieve a golden-brown color
  6. Remove potatoes from the oil and use a paper towel to drain

Cilantro sauce is warm, nutty, and spicy with a citrus flavor. You can also combine it with cinnamon and cumin to achieve a unique flavor. The citrusy, refreshing, and fragrant sauce is the best way to eat Batata Harra. Here is how you can make Cilantro Sauce.

  1. Add chill flakes, garlic, and olive oil to a pan
  2. Cook these ingredients at a medium or low temperature
  3. Make sure the garlic produces the fragrance
  4. Add fresh cilantro and paprika, followed by cooked potatoes
  5. Toss the potatoes in the sauce until well coated
  6. Remove them from the pan and serve on a platter
  7. Use fresh cilantro for garnishing and lemon juice for citrusy flavor
  8. Serve hot Batata Harra to your family and friends


How to make Fattet Hummus

Fattet Hummus Recipe

Fattet Hummus is one of the most delicious dishes in Lebanon and a staple food item for brunches and lunches. It is creamy, nutty, festive, mouthwatering, and easy to make at home. Fattet Hummus is a healthy dish because it includes chickpeas, tahini, lemon juice, cumin, and olive oil. Let us show you how to make Fattet Hummus at home. Read on!


  • Three cups of yogurt
  • Two cups of dry chickpeas
  • ½ cup of lemon juice
  • Two tablespoons of tahini
  • Two crushed garlic cloves
  • One pinch of cumin
  • One pinch of salt
  • One pinch of white pepper
  • 4-5 small pita loaves
  • Two tablespoons of pine nuts
  • ½ cup of olive oil
  • One pinch of cayenne pepper or paprika
  • 4-5 mint leaves for garnishing


  1. Soak the chickpeas for 12-15 hours at night
  2. Rinse the chickpeas under cold running water
  3. Put the chickpeas in a large pot or bowl and cover it with fresh cold water
  4. Now, bring the chickpeas to a boil and simmer them for 60 minutes
  5. Make sure the chickpeas are tenderer
  6. Add a small dash of cumin and olive oil and cover the pot to ensure the liquid remains hot
  7. Add yogurt to a large bowl and put lemon juice, tahini, and crushed garlic
  8. Mix these ingredients well, and then add some water to the bowl
  9. Heat the mixture at a gentle temperature and continue whisking
  10. Add salt and pepper according to your taste or preferences
  11. Separate the pita loaves into thin layers
  12. Cut these thin layers into bite-sized pieces
  13. Heat 50% of the olive oil in a frying pan
  14. Now fry the pita until golden and crunchy
  15. Use a bowl or platter to spread the bread evenly
  16. Drizzle hot chickpea broth on top of the bread pieces
  17. Let the pieces soak in the broth
  18. Set aside two tablespoons of the chickpeas for garnishing
  19. Use a spoon to scoop the remaining chickpeas out of the broth
  20. Now spread chickpeas on top of the bread
  21. Pour the yogurt mixture over them
  22. Add three tablespoons of heated olive oil and fried pine nuts to the chickpeas
  23. Garnish with mint leaves, cayenne pepper, and paprika
  24. Serve the delicious Fattet Hummus to your family and friends

How to make Kousa Mahshi – Lebanese Stuffed Zucchini Recipe 

Kousa Mahshi Recipe

Kousa Mahshi is one of the most famous Lebanese dishes, thanks to its stuffed zucchini and flavorful tomato broth. It also has rice mixture and ground meat, making Kousa Mahshi the most commonly eaten food in Lebanon and other countries in the Middle East. Today’s article will give you step-by-step instructions to make Kousa Mahshi at home. Read on!


  • One cup of white rice
  • One tablespoon of olive oil
  • 12 Mexican Squash
  • ½ teaspoon of salt
  • ½ pound of lamb or beef
  • ½ cup of diced tomatoes
  • ½ cup of pine nuts
  • ¼ teaspoon of black pepper – use ground pepper
  • Two minced garlic cloves
  • ¼ teaspoon of ground allspice
  • Four cups of chicken broth
  • One tablespoon of tomato paste


  1. Rinse the rice and transfer it to a large bowl
  2. Add cold water to cover the rice
  3. Set aside the bowl for 30 minutes to let the rice soak in the water
  4. Prepare the zucchini by trimming the stem ends
  5. Use a corer to remove the core of the zucchini
  6. Finish coring the zucchini using a paring knife
  7. Transfer the cored zucchini to a baking sheet
  8. Add olive oil to a skillet and heat at a medium temperature
  9. Add ground beef and salt to the olive oil in a skillet
  10. Use a wooden spoon to break up the meat
  11. Cook the meat for six minutes to ensure it is golden brown
  12. Put diced tomatoes and pine nuts
  13. Cook it for additional four minutes to ensure the tomatoes are brown
  14. Decrease the heat to low-medium
  15. Add pepper, garlic, and allspice and cook for one to two minutes
  16. Remove the skillet from the heat and set it aide
  17. Now make the rice stuffing by draining it and adding it to the ground beef
  18. Mix the rice and beef thoroughly
  19. Stuff the zucchini using your hand
  20. Make sure you leave about one inch of headspace
  21. Prepare the tomato broth in a large cup or jar
  22. Combine the tomato paste with broth and mix well to dissolve
  23. Organize the stuffed squash in a large pot
  24. Use reserved tops to cover the opening of the squash
  25. Now pour tomato broth around the zucchini
  26. Bring it to a boil and heat at a high temperature
  27. Reduce the heat to a simmer and ensure proper coking of rice
  28. Make sure the squash is tender
  29. Serve the delicious Kousa Mahshi to your family and friends

How to make Sambousek – Lebanese Meat Pie

How to make Sambousek

Sambousek is a delicious delicacy relished by millions of people in Lebanon. It is a mouthwatering appetizer made in different shapes and has various ingredients. These crispy Lebanese pies have ground lamb or beef or are made of cheese.

Sambousek is pretty similar to fatayer, another iconic appetizer in Lebanon. However, the dough is a friend and unbaked. If you want to enjoy a delicious Sambousek, we recommend using beef as a primary ingredient.

You can load these mouthwatering pies with pine nuts and fried onions. Now, let us discuss the ingredients you need and the step-by-step process to make Sambousek. Read on!


  • Two cups of flour
  • One teaspoon of salt
  • One teaspoon of cornstarch
  • ¼ cup of Avocado oil
  • ½ cup of water
  • For Beef Filing, you will need
    • 12 ounces of ground beef
    • One onion
    • One teaspoon of salt
    • One teaspoon of spices
    • ½ teaspoon of black pepper
    • Two teaspoons of pomegranate Molasses
    • Two tablespoons of Avocado Oil
    • Two tablespoons of pine nuts


  1. Add the flour to a large bowl and put some salt, water, and cornstarch
  2. Use a rubber or wooden spoon to mix these ingredients
  3. Add more water as required – but don’t use more than three tablespoons
  4. Use your hands to create a dough ball and cover it with a plastic wrap for 30 minutes
  5. Heat one tablespoon of avocado oil in a skillet
  6. Add pine nuts to the skillet and cook them until they are golden brown
  7. Chop the onion into fine pieces
  8. Brown the ground beef in a skillet and add chopped onion to it
  9. Next, add two tablespoons of avocado oil
  10. Cook for 5-10 minutes to ensure the onion is translucent
  11. Add salt, black pepper, and spices and cook for 2-5 more minutes
  12. Add two teaspoons of molasses and mix in the pine nuts
  13. Diver the dough into two balls to ensure easier rolling
  14. Make sure you cover one dough ball while working on another one
  15. Use a rolling pin to roll the dough ball into ¼ inches thick
  16. Use a glass cup or biscuit cutter to achieve 4-inch rounds
  17. Add one tablespoon of meat filling to each dough round
  18. Fold each dough round in half and press its edges to seal it
  19. Put some oil in the pot and heat it to 350 degrees Fahrenheit
  20. Deep fry Sambousek for 3-5 minutes and serve

How to make Lebanese Baklava – Lebanese Sweets Recipe

Lebanese Baklava is one of the most delicious desserts people eat for lunches and dinners. Most families in Lebanon make Baklava on special occasions, such as holidays, Christmas, Ramadan, and Eid.

The best thing about Lebanese Baklava is its delightful and aromatic syrup with rose water flavor. Today’s article will give you step-by-step instructions on making Lebanese Baklava. Read on!


  • ¾ cup of ghee or butter
  • One cup of granulated sugar
  • ¾ cup of water
  • One tablespoon of lemon juice
  • One tablespoon of orange blossom water
  • Three cups of roasted walnuts


  1. Combine water, lemon juice, and sugar in a saucepan
  2. Mix these ingredients over medium heat to make the syrup
  3. On a simmering heat, stir to dissolve the sugar and thicken the mixture
  4. Remove syrup from the heat
  5. Add the orange blossom water to the syrup and set aside until it cools down
  6. Mix walnuts and granulated sugar in a large bowl
  7. Preheat your over to 350 degrees Fahrenheit
  8. Brush the 9×13 pan’s bottom with butter
  9. Unroll the phyllo sheet and cut off an inch to fit the 9×13 pan
  10. Add one stack of 20 sheets to the pan
  11. Add ten more sheets to the top of the stack
  12. Spread the nuts over the sheet in a single layer
  13. Cut the Baklava into diamond shape pieces
  14. Make sure the pieces are five cuts lengthwise and nine cuts crosswise
  15. Pour the melted butter over the pieces
  16. Let the butter settle in for five minutes
  17. Bake until you achieve gold brown into the cut lines for 60 minutes
  18. Remove the pan from your oven and pour the syrup over Baklava
  19. Cool the dish at room temperature for a few hours
  20. Serve the delicious Baklava to your family and friends